African peanut soup

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• unfold

  05 January 2012

  unfold commented on this recipe

  Can anyone tell me why i need to use a no sugar added peanut butter? does the addition of sugar ruin the soup in some way?

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• janine_from_olive

  05 January 2012

  janine_from_olive commented on this recipe

  Hi unfold, Janine from olive magazine here. The no sugar peanut butter gives this an authentic flavour, so no it won't ruin it, but the soup will be a little sweeter.

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• Beth

  05 January 2012

  Beth rated and commented on this recipe

  

  I used normal peanut butter and it was fine. Has a nice fire-y kick to it.

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• Jill B

  06 January 2012

  Jill B commented on this recipe

  Not too keen on very hot chillis so substituted a pinch of chilli flakes for the Scotch Bonnet chilli - was lovely and hot enough for me.

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• Jill B

  06 January 2012

  Jill B rated and commented on this recipe

  

  Sorry - forgot to rate.

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• Katie G

  06 January 2012

  Katie G rated and commented on this recipe

  

  Just made this for lunch and it was delicious. Used a normal red chilli and was fiery enough for me. Just added a couple of potatoes to thicken. Definitely be making again!

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• Fridaygirl

  07 January 2012

  Fridaygirl rated and commented on this recipe

  

  Have just made this for the first time for lunch and it was delicious! Like previous reviewer used just a pinch of dried chilli flakes and the heat was perfect. I also used slightly more peanut butter (probably about 3 tablespoons) just to finish off the jar and we thought it was perfect, without the peanut taste taking control -infact my husband commented that the balance of flavours were spot on. I used no sugar peanut butter but after tasting decided to add a pinch of sugar which, in my opinion, gave it a 'rounder' flavour. I only had crunchy peanut butter and actually liked the slightly teaxtured heartiness of the soup, even after blitzing. Will definitely be doing this again and again. My husband gave it 4.5 out of five, so I've rounded it up :o)

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• Polar Monkey

  07 January 2012

  Polar Monkey rated and commented on this recipe

  

  Just made this and it was really tasty! Didn't know what to expect from peanut soup but it was delicious and I'll definitely be making it again.

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• alabaster

  08 January 2012

  alabaster rated and commented on this recipe

  

  Wonderful, interesting flavours combination! Subtle but undoubtedly noticeable peanut aroma created a perfect supplement to ginger-clove flavours. A perfect soup for a cold winter evening. Definitely, to be repeated!

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• katcurnock

  10 January 2012

  katcurnock rated and commented on this recipe

  

  I used a sweet potato to thicken, but would suggest that if you use anything to thicken you use an ordinary potato or some peppers, as the sweet tang did not go so well with the nutty, smoky flavours. Very good recipe!

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• Cook from Ontario

  10 January 2012

  Cook from Ontario rated and commented on this recipe

  

  Made this with 2 thai chillis and a large 798ml of tomatoes. It was delicious, flavourful and very easy to make. It will become a winter staple.

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• Nick

  13 January 2012

  Nick rated and commented on this recipe

  

  This was absolutely gorgeous. Rich and peanutty... almost Satay like! Aromatic with the ginger and a nice swift kick with the chilli. We used two red european chillis, which had the right amount of kick for us. Added a generous sprinkling of split red lentils as I was scared it wasn't going to be thick enough, but actually the peanut butter at the end thickens it up nicely so will omit them next time. And next time, I reckon this will be AMAZING with chopped chicken breast in it! This is a repeat for us!

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• AncsaKukta

  13 January 2012

  AncsaKukta rated and commented on this recipe

  

  Fantastic!!! well balanced flavors, interesting combination, I had to try it! and I encourage everybody to make it!!! at least give it a try! :) My hubby hates tomato in a soup, but he asked for a second round:) The garlic-ginger-chili combo never fails. Cooking until fragrant is the key. Enjoy:)

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• Desbralass

  14 January 2012

  Desbralass commented on this recipe

  Awesome! Only problem we found with it was....not enough for a second helping!

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• gallowae

  20 January 2012

  gallowae rated and commented on this recipe

  

  Really surprised at how filling this was! Really quick, easy and delicious

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• arielultra

  29 January 2012

  arielultra rated and commented on this recipe

  

  Really easy, and very tasty. Will definately make it again.

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• katcurnock

  08 February 2012

  katcurnock commented on this recipe

  Previously rated this at 4 stars, but it makes a 5 star curry sauce if you cook it as directed but also add a tbsp of curry powder.

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• BobS

  11 February 2012

  BobS rated and commented on this recipe

  

  Cracking soup, easy to make, goes to the top of my favourites list. Could not find Scotch bonnets in Tesco�s but used an ordinary red chilli which was hot enough for me.

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• saskia

  04 May 2012

  saskia commented on this recipe

  Why is this called African soup? You wouldn't call minestrone a European soup, you'd call it an Italian soup. So do all Africans like me a favour and call it Ghanaian soup, which is what it is. Africa is a continent, not a country.

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• JulesTheNorweegie

  06 May 2012

  JulesTheNorweegie rated and commented on this recipe

  

  Hawt! Very spicy, but that might have something to do with me using half a Scotch bonnet chilli instead of only a quarter. Delicious!

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Ingredients

• 1 onion , roughly chopped
• 2 garlic cloves , roughly chopped
• a 3cm chunk ginger , roughly chopped
• ¼ Scotch bonnet chilli , seeded and chopped
• oil , for frying
• 1 x 200g tin chopped tomatoes
• 500ml light vegetable stock
• 2 level tbsp smooth organic peanut butter (you'll need a no sugar added peanut butter such as Whole Earth)

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 mins

Ingredients

• 1 onion , roughly chopped
• 2 garlic cloves , roughly chopped
• a 3cm chunk ginger , roughly chopped
• ¼ Scotch bonnet chilli , seeded and chopped
• oil , for frying
• 1 x 200g tin chopped tomatoes
• 500ml light vegetable stock
• 2 level tbsp smooth organic peanut butter (you'll need a no sugar added peanut butter such as Whole Earth)

PER SERVING

204 kcalories, protein 6.7g, carbohydrate 12.3g, fat 14.1 g, saturated fat 2.7g, fibre 3.3g, salt 2.2 g

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